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Wild Rice Soup

January 28, 2007

1/2 cup uncooked wild rice
2 tablespoons butter
1 medium onion, minced
2 cups water
1 quart of milk, 2 percent (use whole milk for thicker soup)
2 (10.75-ounce) cans of cream of potato soup
1 pound Velveeta
10 strips of cooked bacon, crumbled (optional)

Prepare wild rice according to package instructions, cooking over medium heat for 20 minutes or until grains start to split. In a separate pan, saut onion in butter over low heat until onion is tender. Add water, milk and potato soup to onions. Increase heat to medium, stirring occasionally until mixture becomes creamy. Add rice once mixture is creamy. Add Velveeta. Continue cooking and stirring until cheese has melted.

After soup is in bowls, sprinkle bacon on top.

Serves 8.

- Recipe courtesy of Loretta Homan

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